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Blueberry Tarts with Lemon Mascarpone Cream

Erin Indahl-Fink
  • 60 minutes
  • Serves 6

INGREDIENTS

1

(2-crust package), refrigerated pie crusts, thawed to room temperature

4 cups

Frozen blueberries

3/4 cup

sugar

3 tbsp

corn starch

juice of 1 lemon

Mascarpone Cream:

8 oz

Mascarpone cheese

1/4 cup

sugar

1/2 tsp

lemon extract

2 cups

heavy whipping cream

lemon zest & fresh blueberries for garnish